Asparagus with Hazelnut Vinaigrette

Ingredients

  • 1 large shallot, minced
  • 2 tablespoons Sherry vinegar or red-wine vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon sugar
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup hazelnuts, toasted, skinned and chopped
  • 1 hard-cooked large egg
  • 2 pounds asparagus, trimmed and lower 2 inches of stalks peeled
  • Description

    Epicurious Favicon Epicurious
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